How to Marinate a Chicken (2024)

FAQs

How to Marinate a Chicken? ›

Include bold ingredients in your marinade for maximum flavor—think lemon juice, soy sauce, brown sugar, or chipotle chiles in adobo. Coat chicken pieces or a whole bird in the marinade and refrigerate it for up to 24 hours so it absorbs the flavor of your marinade.

To make a marinade for chicken, combine your preferred spices and herbs in a one-to-one ratio, plus one-half part salt. Then, add enough liquid to cover the herbs and spices. You can use one liquid, or mix and match in a one-to-one ratio.

Making a chicken marinade at home is fast and simple. Marinades are usually 2 parts oil to 1 part acid (something like wine, lemon juice or vinegar), and some salt.

Plenty of herbs and spices

The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. One of Otto's favorite herb mix marinades is an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs.

You might have wondered why most chefs or cooks prefer to soak their chicken in buttermilk or yogurt overnight. Well, the answer is simple: they are tenderizing the chicken for cooking later, and that's the secret behind their super delicious, juicy chicken.

Place the food to be marinated in a resealable plastic bag. Set the bag in a bowl or shallow dish in case the bag leaks. Pour the marinade over the food, seal the bag, and place it in the refrigerator. Turn the bag occasionally, so the marinade is distributed evenly over all sides of the food.

A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats such as pork and steak can marinate for 24 hours or even longer. A lighter meat like chicken can marinate between 2 hours and 24 hours.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

"Acid tenderizes and allows for the flavorings to absorb," explains Killeen. Most marinade recipes will call for acid in the form of citrus juice (commonly lemon), vinegar or wine.

While poking holes in your chicken while marinating it can be helpful, it's not mandatory. Mostly, this method helps if you don't have several hours to spare when marinating your poultry. Poking holes in your chicken can allow the marinade to penetrate better in a shorter period.

What not to do when marinating chicken? ›

Don'ts of Marinating

Don't add too much salt. Too much salt drains moisture from the meat, causing the meat to dry out and preventing flavors from absorbing. Don't re-use marinades or use them as a sauce. Marinades are in contact with raw ingredients; therefore, the marinade could contain harmful bacteria.

Extra virgin olive oil is ideal for marinades due to its flavor complexity and higher concentration of polyphenols, which can help tenderize the meat.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

Pickle juice is also known to tenderize meats, and Chick-fil-A's filets are definitely tender and juicy—though that could also be because of the restaurant's cooking method.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Always marinate meat and poultry in the refrigerator, and boil the used marinade if you want to brush it on the meat or poultry while it's grilling. Do not save the used marinade.

The meat is the part that absorbs the flavor of the marinade anyway, so you aren't losing anything by keeping the skin away from the marinade. Then, let your chicken marinate — uncovered — in the refrigerator, so the skin is exposed to the air and can dry out a little.

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Marinating time is important for your chicken!

It helps the chicken absorb the flavor but also keeps it moist and tender. Once the chicken is done marinating, I add them to a baking dish I've sprayed with nonstick cooking spray.